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shrimp udon stir fry noodles garnished with sesame seeds in a bowl on a table and sliced green onion and sesame seeds in two other bowl on the same table
5 from 5 votes

Shrimp Udon Stir Fry

This shrimp udon stir fry recipe is perfect for making a tasty udon noodle stir fry at home that tastes just as delicious as the restaurant version. It has chewy udon noodles, juicy shrimp, fresh vegetables, and the best stir fry sauce ever!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Chinese-Inspired, Japanese-Inspired, Korean-Inspired
Keyword: quick shrimp stir fry, shrimp udon stir fry, udon noodle stir fry
Servings: 2 servings
Calories: 611kcal

Ingredients

Shrimp Marinade

  • ½ pound shrimp peeled and deveined
  • 1 teaspoon dark soy sauce
  • 1 teaspoon vegetable oil
  • ½ teaspoon cornstarch

Stir Fry Sauce

  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • ¾ tablespoon gochujang
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • ½ - 1 teaspoon red chili flakes such as gochugaru
  • ¼ teaspoon black pepper

Stir Fry

  • 2 7-ounce packets pre-cooked udon noodles vacuum-packaged or frozen
  • 1 tablespoon vegetable oil
  • 1 - 2 garlic cloves minced
  • 2 green onions sliced, white and green parts separated
  • 1 cup shredded cabbage
  • 1 carrot cut into matchsticks/julienned
  • 4 brown mushrooms cut into slices
  • 1 bok choy chopped, stems and leaves separated
US Customary - Metric

Instructions

  • First, marinate the shrimp in a bowl and set aside.
    ½ pound shrimp, 1 teaspoon dark soy sauce, 1 teaspoon vegetable oil, ½ teaspoon cornstarch
  • Next, whisk together all stir fry sauce ingredients in a small bowl. Set the sauce aside.
    2 tablespoons dark soy sauce, 2 tablespoons oyster sauce, ¾ tablespoon gochujang, 1 tablespoon honey, 1 tablespoon mirin, ½ - 1 teaspoon red chili flakes, ¼ teaspoon black pepper
  • Place the udon noodles in a bowl and fill it with hot or boiling water. Let the udon noodles sit until they are easy to detangle. Then drain and set aside.
    2 7-ounce packets pre-cooked udon noodles
  • Preheat half of the vegetable oil in a pan over medium heat. Sear the shrimp until they are cooked through (5-8 minutes depending on the size). Then remove them from the pan and set them aside.
    1 tablespoon vegetable oil
  • Next, add more oil to the pan. Sauté the garlic and white green onion parts until fragrant. Then add the cabbage, carrot, mushrooms, and bok choy stems. Sauté until the vegetables start to soften.
    1 - 2 garlic cloves, 2 green onions, 1 cup shredded cabbage, 1 carrot, 4 brown mushrooms, 1 bok choy
  • Now add the udon noodles, cooked shrimp, bok choy leaves, remaining green onion parts, and stir fry sauce to the pan. Toss and sauté for 2-3 minutes. Enjoy!

Notes

  • Be sure to use dark soy sauce for the stir fry sauce. Otherwise, the sauce will lack flavor and color and turn out overly salty. I personally love and recommend the Lee Kum Kee dark soy sauce!

Recipe Video

Nutrition

Serving: 1serving | Calories: 611kcal | Carbohydrates: 91g | Protein: 39g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 3679mg | Potassium: 1676mg | Fiber: 12g | Sugar: 28g | Vitamin A: 24677IU | Vitamin C: 207mg | Calcium: 563mg | Iron: 5mg